Abstract Preview

Specifies a method for the determination, by a spectrometric method, of the total capsaicinoid content of whole or powdered chillies and their oleoresins. This method of analysis requires discoloration by carbon black.


General information

  • Status :  Published
    Publication date : 1994-12
  • Edition : 1
  • :
    ISO/TC 34/SC 7
    Spices, culinary herbs and condiments
  • 67.220.10
    Spices and condiments

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